Smoked Salmon Deviled Eggs

by Carol Kicinski on March 31, 2015

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If you find yourself with some extra hard-boiled eggs this weekend here’s a different (and a pretty sophisticated) way to use them up, rather than just having your typical deviled eggs.

Personally, I am a huge fan of deviled eggs. And don’t get me wrong, there is nothing not to love about a classic deviled egg. But there is no harm in switching things up now and again. And these smoked salmon deviled eggs are fabulous!

But first you have to make really perfect hard-boiled eggs. Perfect hard-boiled eggs should have fully cooked whites but they should not be rubbery. The yolks should be set all the way through but still have a touch of creaminess to them. And by no means should they have a disgusting green ring around the yolk.

A perfectly cooked hard-boiled egg is a thing of joy.

Here’s how to make perfect hard-boiled eggs:

Carefully place a dozen eggs in a large stock pot and cover with 1 inch of cold water. Make sure the eggs are not over-crowded. Bring the water to a boil over medium-high heat. Once the eggs begin to “dance” a bit on the bottom of the pot, cover the pot and let boil for 30 more seconds. Turn off the heat and set a timer for 14 minutes. After 14 minutes, use a slotted spoon and transfer the eggs to a bowl of ice water to stop the cooking.

Keep in mind that really fresh eggs are difficult to peel. Use eggs that are 1 -2 weeks old for best results. And since you’re going to be eating these eggs, you should always use cage free, pastured eggs (such as Nature’s Yoke).


Smoked Salmon Deviled Eggs


12 hard-boiled eggs
6 tablespoons sour cream or dairy-free sour cream
3 tablespoons mayonnaise
3 ounces cream cheese or dairy-free cream cheese, at room temperature
1 ½ tablespoons fresh lemon juice
3 tablespoons minced chives
3 tablespoons minced fresh dill, plus sprigs for garnish
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
3 ounces smoked salmon or lox


Peel the eggs and cut in half lengthwise. Remove the yolks carefully and place in a mixing bowl. Smash the yolks with a fork. Add the sour cream, mayonnaise, cream cheese, lemon juice, chives, minced dill, salt, and pepper. Mix well.

Place egg whites on a serving platter. Spoon or pipe the yolk mixture into the egg whites. Cut the salmon into thin strips and lay on top of the yolk mixture. Garnish with sprigs of fresh dill. Cover with plastic wrap and refrigerate until ready to serve. (Can be made up to 1 day ahead.)


Makes 24 deviled eggs

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